Tag Archives: eggs

Here we are, in the final week. (Okay, final half week… I’m a little late; the beginning of this week was kind of hectic.)

[Side note: This kind of experience/experiment really makes you think about time. I’m feeling both ‘wow, 6 weeks already?’ and ‘wow, that thing I did after just starting the elimination diet feels like it was so long ago!’]

Actually, there’s a plot twist, because Mer’s doctor told her to continue this way of eating for another month. So, the plan from here is a little up-in-the-air. But one thing we do know is we’re trying eggs this Saturday!

Speaking of eggs, I’d like to introduce you to Winnie Jr. She came in for a visit Monday night because her crop (the section of a chicken’s gastrointestinal tract at the base of the esophagus where food is stored prior to digestion) was empty (meaning she hadn’t eaten) for the second night in a row. We are especially sensitive to this because we just had a chicken die, and we aren’t sure why, but she was emaciated when we discovered she was sick.

[Winnie Jr. and observer, Buddy]

Winnie Jr. had a healthy appetite, so perhaps the reason she hadn’t eaten that evening (nor the evening before) was due to some sort of pecking order bullying? We aren’t sure. One thing’s for certain: she’s cute.

The variety in protein options will be great to have. I’ve been eating more fish than usual, which is probably good for my health, but bad for the environment…

Speaking of kale, I’m going to go full nutrition lady on you. Would you look at these micronutrient stats?!!

Way to go kale 🙂 It’s foods like this which are why a vegetarian diet can provide plenty of iron and protein (the main nutrients people tend to express concern about for vegetarians). Green leafy vegetables are key (it’s always going to be true).

I think I’ve been getting more iron on this diet than I would be on my usual diet, since I have replaced dairy (which does not contain iron) with other proteins like beans, and am eating more grains like amaranth and quinoa.

I’ve posted about puffed amaranth here before, but probably haven’t done it since that post! (It’s another technique I learned from Ashley at Edible Perspective). We’ve made cookies with puffed amaranth in them, as well as just eating it like cereal.

I started a summer class three weeks ago, which means I’m working less, which means I’m cooking more. Well, by cooking I usually mean chop/sautéing… But it’s more than I was doing before : )

I took a little study break to post a few food pictures. They’re taken with iProducts of course… I need to get back in the habit of taking “real” photographs… But I suppose it’s fitting: slapdash pictures of slapdash food!

Sautéed purple cabbage with carrots and tofu next to a salad with summer squash, apple, and homemade honey-mustard dressing.

Dressings are my variation these days… They’re so easy to make out of random ingredients. It may sound unlikely, but adding some nut butter to a dressing makes it creamy and adds a smoothness to the flavor too. I started making dressings with tahini and lemon juice, but now I’ll put almond butter in a mustard vinaigrette and it’s great!

The purple cabbage in the first picture and the egg seen above are both from the Farmers Market that comes to campus on Wednesdays. The eggs are SO delicious… possibly the best I’ve ever eaten. (Well, besides the duck egg I recently ate, which was laid by the ducks owned by the Brew Master at work…hopefully I’ll share more about those later.)

Okay, back to the books… I will leave you with the cake Rosie and I made yesterday. I saw it on Not Quite Nigella and sent the link straight to Rosie. She and I have had great success with liquor-infused cakes in the past (the highlight, in my opinion, being the Chocolate Whiskey Bundt Cake), and this recipe spoke to us.

And though pictures may speak louder than words, they don’t speak as loudly as tender almond cake soaked in a citrusy and oh-so-delicately-spicy syrup. So you may have to make yourself a cake : )

My favorite thing about rice is actually the smell. But that doesn’t mean it doesn’t taste great with cheddar and broccoli in a frittata/casserole hybrid creation.

This was super easy to make and tasted even better than I anticipated.

First I steamed some broccoli, which, at about 5 minutes, was probably the most time-consuming step. Next I heated some chopped garlic in olive oil until just starting to brown, then added the rice, some salt, and pepper, and cooked to combine the flavors. I added the broccoli, sautéed for just a minute more, then removed the pan from the heat.

4 eggs. You can do more or less, depending on how much rice you have, how many people your are feeding, or how much you like eggs. I whisked them with a splash of milk.

I grated some cheddar (You can use whatever cheese is most pleasing to you in the moment. Or whatever is in your fridge.), then I mixed the cheddar with the rice and broccoli, which had cooled a little.

I stirred in the eggs, then dumped it all in my freshly-greased skillet and cooked it on medium heat for about 5 minutes. I also added some goat cheese on top because I like melty goat cheese.

After it had cooked enough that I could see the eggs were solid almost to the top, I put the pan under the broiler for about 3 minutes to cook/brown the top. This will only work if you are using cast iron, or some other pan that can go in the oven. If this does not apply to you, you can cook it all the way through by covering the pan with a lid as soon as you add the egg/rice mixture. It’s done when the eggs are solid all the way through to the top! It will smell like delicious browning cheese.

I forgot to take a picture until after we started eating it… But all that matters is I remembered before we finished!

Today will be a literal long run, followed by a celebration of two friends who are beginning the proverbial long run. 15 miles, then Katie and Scott’s wedding! It’s a beautiful day, and it will not go to waste 🙂

I ran 16 miles last weekend, and felt pretty good. The last 4 were kind of tough- possibly due to the wind I was running into, and maybe my lack of fuel. I only took one granola bar along for the ride, but I don’t think that was enough to compensate for my efforts. I’ll probably take two this time.

Speaking of fuel, here’s another omelette for you. Eggs and salad are my go-to lunch when I’m home. Yumyum.

This one featured gorgonzola dolce, roasted red peppers, olives, sauteed onions, and arugula. It was very delicious. And in case you’re curious, the background is a little salad and some baked sweet potato & apple.